Sugar 'n' Spice Nuts Recipe

To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these out to almost everybody—even the mailman's been known to find a batch in the mailbox!
I moved from a big city as a bride. My husband soon persuaded me to enter baked goods at our county fair—now, our son, 8, is my cookie tester, and our daughter, 6, is the egg beater.

Nutritional Facts

Directions

Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange peel, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat.

Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes.

Cool completely. Store in an airtight container.Yield: 4 cups.

Originally published as Sugar 'n' Spice Nuts in Country Woman
November/December 1993, p33

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"I had to adapt this recipe to ingredients that I had on hand. I used Craisins, almonds, pecans & walnuts. Because the nuts were not salted, I added 1 tsp Kosher salt to the sugar mixture. One more thing I'd like to add is that the egg white should be whisked with 1 TBSP water and whisked till very thick before adding nuts & fruit."

"This recipe is super easy. The nuts are crisp and the coating is not too chunky like some I've seen. It's a great addition to my holiday treats, but I'll not reserve them for holidays only. They're good anytime you want a crunchy snack. Also great for gift giving.--Cordie22"